ES2945661A1 - GUMMY CANDIES WITH HIGH PROTEIN CONTENT AND WITH FUNCTIONAL INGREDIENTS AND MANUFACTURING METHOD (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Jelly beans or jelly beans with a high protein content and with functional ingredients and manufacturing method. Jelly beans where the amount of protein is at least 75% by weight and with a maximum amount of 18.69% carbohydrates, where the functional ingredients with a composition of: Proteins: 75-91.69%, Carbohydrates carbon and/or sweeteners: 1-18.69%, Gelling Agents: 1-10%, aromas: 0.01%-5%, colors: 0.01%-5%, Functional Ingredients (Food and Pharmaceutical): 0, 1-25%, Water: 5-25%, Acid: 0.1-5%, and PH correctors. The manufacturing process includes the stages of: - Preparation of a base dough by mixing proteins and sugar - Preparation of an organoleptic dough - Preparation of a mixture of one or several functional ingredients - Mixing of all previous masses - Deposition - Drying - Demolding - Packaging Jelly beans are obtained with healthy functional ingredients, with a majority protein base of not less than 75% of the total composition and with a maximum of 18.69% carbohydrates that do not imply a significant change in the solubility of the dough and the pH. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

GUMMY CANDIES WITH HIGH PROTEIN CONTENT AND WITH FUNCTIONAL INGREDIENTS AND MANUFACTURING METHOD

OBJECT OF THE INVENTION

It is the object of the present invention, as the title of the invention states, jelly beans or gummies, also known as gummies that have a high protein content in addition to functional ingredients. Also, the method of manufacturing said gummy candies is the object of this application.

It characterizes the present invention with a high protein content and a maximum amount of carbohydrates of 18.69%, with functional ingredients, including food ingredients (plant extracts, powdered, liquid or semisolid plants, amino acids, proteins (collagen among others), vitamins, minerals, oils, fibers, live or stained probiotic microorganisms and/or pharmaceutical functional ingredients such as analgesics, anti-inflammatories, antivirals, anti-infectives, antifungals, antipyretics and/or stem cells or derivatives.

The specific specifications of the gummy characterize the present invention, since the majority composition is based on proteins of either animal, vegetable or synthetic origin such as glycine, collagen, rice protein, pea proteins, lentil proteins, hemp, soy proteins, among other sources that achieve gelling and adequate stability for their consumption and the stages of the procedure, carried out in several phases, each of these phases aims to manufacture a specific mass that will form part of a final mixture called "final mass" that will become, after drying, the jelly that is the object of this invention.

The term gummy in this invention encompasses a dosage form in the form of gummy candy that can be manufactured in numerous molds and shapes. Therefore, the term gummy in this invention is synonymous with dosage form and/or soft, hard or semi-solid gummy candies.

Therefore, the present invention is circumscribed within the scope of a new jelly bean and the manufacture of jelly bean type sweets and pharmaceutical forms, as well as, within a new food matrix with applications for health, also within a new pharmaceutical form with application in the food, pharmaceutical, medical field and in general in the food and health sectors.

BACKGROUND OF THE INVENTION

Jelly beans are sweet chewy candies, made from jellies, pectins, starches, agar-agar and other ingredients with gelling capacity to which sweeteners, flavorings and food colorings are added. They have a finish so that they do not stick together, consisting of a coating based on vegetable oils, sugar or polyols, acids or some amino acids such as glycine. They have an infinite number of shapes: bears or other animals, cola bottles, rings, various fruits, etc.

Jelly beans can be considered a dosage form. Until now, there are no known gummies with functional ingredients responsible for healthy activity, whose main and majority composition are proteins and which have a maximum of less than 25% carbohydrates.

The incorporation of the functional assets described above (including ingredients considered pharmaceutical), such as proteins in amounts greater than 75% of the total weight of the gummy, pose a series of difficulties that influence the gelling and/or solidification process of this new one. pharmaceutical form due to takes place:

- A modification of the usual base that makes up these products,

- A variation in the behavior of the solubility and homogenization of the liquid or semi-solid mass of the first steps in the manufacture of jelly beans,

- A variation of the key parameters (pH, dry residue, brix degrees, solubility, temperature and humidity among others)

In short, the solubility of proteins in such a high percentage is not easy to achieve, especially if we limit the dissolution and homogenization temperature to a maximum range of 80-90°C and with a limited pH range between 2.5 and 7, 5 to achieve the final gelation

Therefore, it is the object of the present invention to develop gummies with healthy functional ingredients, either food or pharmaceutical, with a majority protein base of no less than 75% of the total composition and with a maximum of carbohydrates. less than 18.69% that do not imply a significant change in the solubility of the mass and the pH, nor any impediment in the gelation process during the manufacture of the jelly beans, developing a process such as the one described below and which is collected in its essentiality in the first claim.

DESCRIPTION OF THE INVENTION

The object of the present invention is collected in its essentials in the independent claim and the different embodiments are included in the dependent claims.

The object of the present invention is a gummy with either food or pharmaceutical functional ingredients, as described in the object of the invention, with a majority composition of at least 75% protein and a maximum of 18.69% carbohydrates. in any of its forms. The composition of the jelly beans or gummy candies or gummy-based pharmaceutical form included in this invention will be:

1. -Proteins: 75-91.69%

2. - Carbohydrates and/or sweeteners: 1-18.69%

3. - Gelling agents: 1-10%

4. - Aromas: 0.01%-5%.

5. - Dyes: 0.01%-5%

6. - Functional ingredients (Food and Pharmaceutical): 0.1-25%.

7. - Water: 5-25%

8.-Acid: 0.1-5%.

Where the percentages are percentages by weight of the final composition.

The base mass for the preparation would be gelling agents that could be pectin, gelatin, agar-agar or starch, more proteins, more sugar, glucose syrup or fruit in the case of gummies with sugar or natural and synthetic sweeteners such as (Polyols maltitol , erythritol, sorbitol, Isomalto Oligosaccharide, Allulose, Isomaltose, stevia, monk fruit, etc.), Fibers (FOS, polydextrose, IMO, etc) and/or other natural or synthetic sweeteners, finally buffers to control acidity

The total sum of the ingredients described must add up to 100% and no less than 75% must be proteins and also has pH correctors:

This gummy is carried out through a manufacturing process that includes the following stages:

- On the one hand, first of all, the dough, "base dough", is made, which will constitute the jelly by mixing proteins and sugar and/or glucose syrup and/or vegetable, animal, synthetic or fiber fibers. fermentation and/or sweeteners, water and gelatin or pectin or agar-agar or starch or collagen or carrageenans or other gelling agents The sources of carbohydrates, the maximum amount of which cannot exceed 18.69% by weight of the final product, may be sugars, fibers such as polydextrose and other vegetable fibers such as Fructologosaccharides or mixtures and/or modifications thereof.The protein sources will be mainly vegetables, but not exclusively, since we have verified that both vegetable proteins (rice, lentils , peas, beans, chickpeas, sesame, among others) and of animal or synthetic origin (collagen, glycine, etc...) can be part of this new gummy or pharmaceutical form These ingredients could be organic and therefore name the product as such. The exact amounts of each ingredient are not always the same, but rather each factory plays with certain proportions that in the end will give the jelly a specific texture, consistency and organolepsy.

In this invention it is specified that the minimum amount of protein will be 75% of the final composition of the gummy, therefore, in this first phase of preparation, the initial mass will have to have a minimum amount of 75% protein as well as a maximum amount of 18.69% carbohydrates.

- On the other hand, in a complementary way, additionally, a mixture is prepared with the aromas, flavors and other excipients that interfere in the organolepsy of the gummy, as well as in the pH, which is basic for the gummy to finally gel and remain consistent. . This mixture is called Organoleptic Mass.

- Next, an independent mixture is prepared that will consist of mixing one or several functional ingredients, either food or pharmaceutical. This prepared will be made through a homogenization of the ingredients that allows their incorporation into the final Mixture described below, in a stable manner that guarantees their non-degradation. This preparation is called Functional Ingredients Dough or Premix Dough.

- Next, all previous masses, that is, the base mass, the organoleptic mass and the mass of functional ingredients are mixed in a single mass, called "Final mix". This mixing must be done at a maximum temperature of 90°C and a humidity of less than 25% and with a maximum pH between 1-7.5 to guarantee the conservation of the functional ingredients that provide functionality to the gummy.

- Deposition of this final mixture in trays with a starch base or on metal, plastic, fiberglass or silicone trays, on which the gummies molds have previously been placed through a machine called Mogul or equivalent machine. The molds are the shapes, that is, bears, fruits, pills, capsules, granules, etc... These molds are filled with the final mass.

- Drying of the filled molds in rooms where humidity and temperature are controlled until the jelly can be demoulded.

- Unmold the jelly, ensuring that the maximum temperature of 90°C is not exceeded.

- Packaging of the jellies once unmolded either in bulk or daily, weekly, monthly, bimonthly or quarterly application forms.

Finally, the real percentage that we can manufacture is up to 99% protein. For this reason we would like to protect from 75% to 99%. If we have such a range of proteins, particularly 99%, it does not make possible the following ranges (water, carbohydrates, gelling agents...) taking even the minimum ranges summarily more than 100% with a protein proportion of 99%.

It is essential to highlight that the first phase of production, the so-called Base Dough, must be carried out at a maximum temperature of 90°C and with a moisture content of no more than 25% and a pH between 1 and 7.5, in order to achieve a homogeneous mixture, keep the organoleptic characteristics of the proteins and the correct stability of the final gummy.

The final mix must also be carried out at a maximum temperature of 90°C and with a moisture content of no more than 25% and a pH between 1 and 7.5, in order to achieve a homogeneous mix, preserve the organoleptic characteristics of the proteins and the correct stability of the final gummy.

The functional ingredients that we use to incorporate into the mixtures are common ingredients, but these ingredients must meet specific pharmacotechnical characteristics and, in most cases, have not been previously incorporated into a gummy with a majority protein base, so that the end product high protein, low carbohydrate gummy with functional ingredients is novel.

The objective of the present invention is to achieve jelly beans or jelly beans that are a product with a high protein content, which, on the other hand, is also sweet, pleasant and attractive to children, in addition, it is intended to obtain a jelly bean with a healthier base that provides a reduced amount of carbohydrates and that has a healthy nutritional profile above obtaining excellent organolepsy, although it is necessary to maintain a sufficient organoleptic level for consumption. Thanks to having the base dough with a high protein content, it offers stability to the ideal gummy for the incorporation of functional food or pharmaceutical ingredients.

Unless otherwise indicated, all technical and scientific elements used herein have the meaning usually understood by the ordinary person skilled in the art to which this invention pertains. Similar or equivalent procedures and materials to those described herein may be used in the practice of the present invention.

Throughout the description and claims, the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge in partly the description and partly the practice of the invention.

PREFERRED EMBODIMENT OF THE INVENTION

A possible embodiment of the gummy object of the invention is carried out by means of a procedure that comprises the steps of:

1. On the one hand, first of all, the dough, "base dough", is made, which will constitute the gummy by mixing proteins and sugar and/or glucose syrup and/or vegetable, animal, synthetic or of fermentation and/or sweeteners, water and gelatin or pectin or agar-agar or starch or collagen or carrageenans or other gelling agents The sources of carbohydrates, whose maximum amount cannot exceed 18.69% can be sugar or natural sweeteners and synthetics such as (Polyols maltitol, erythyritol, sorbitol, Isomalto Oligosaccharide, Allulose, Isomaltose, stevia, monk fruit, etc), fibers such as polydextrose and other vegetable fibers such as Fructologosaccharides and mixtures or modifications thereof. Proteins will be mainly vegetable, but not exclusively, since we have verified that both vegetable proteins (rice, lentils, peas, beans, chickpeas, sesame, among others) and of animal or synthetic origin (collagen, glycine, etc... ) may be part of this new gummy or pharmaceutical form. These ingredients could be organic and therefore call the product as such. The exact amounts of each ingredient are not always the same, but rather each factory plays with certain proportions that in the end will give the jelly a specific texture, consistency and organolepsy. In this invention it is specified that the minimum amount of protein will be 75% of the final composition of the gummy, therefore, in this first phase of preparation, the initial mass will have to have a minimum amount of 75% protein as well as a maximum amount of 18.69% carbohydrates.

On the other hand, in a possible embodiment, the specifications of the proteins must be a richness greater than 70%, a humidity less than 10% and a maximum particle size of 30 ^m.

1.1.- Optionally, a previous step of microencapsulations and/or emulsifiers of the proteins so that they do not provide allergens, also called instantaneous process. Instantization is a process to vary the solubility of proteins, where lecithins are used. Microencapsulation consists of putting the protein inside a granule that also improves solubility and rheology. This process is not essential, we can use it or not, depending on whether the proteins used or the amino acid used is soluble or not.

1.2.- Achieve partial or complete solubility of all the components of the base mixture by means of continuous stirring, for a period between 1 minute and 25 minutes depending on the revolutions (rpm) of the mixer, which in no case will exceed 74 rpm.

2. On the other hand, in a complementary way, additionally, a mixture is prepared with the aromas, flavors and other excipients that interfere in the organolepsy of the gummy, as well as in the pH, which is basic for the gummy to finally gel and remain consistent. This mixture is called Organoleptic Mass.

The organoleptic requirements required, preferably but not limited to, would be white or creamy colors, fat content less than 10%, soluble or partially soluble in water, as well as guaranteeing a density of the base dough between 0.5-1.9 g/ ml that allows correct mixing with the masses prepared in the following stages and their subsequent injection.

3. Next, an independent mixture is prepared that will consist of mixing one or several functional ingredients, either food or pharmaceutical. This preparation will be made through a homogenization of the ingredients that allows their incorporation into the final Mixture described below, in a stable manner that guarantees their non-degradation. This preparation is called Functional Ingredients Dough or Premix Dough.

4. Next, all the previous masses, that is, the base mass, the organoleptic mass and the mass of functional ingredients are mixed in a single mass called "Final Mix". This mixing must be done at a maximum temperature of 90°C and a humidity of less than 25% and with a maximum pH between 1-7.5 to guarantee the conservation of the functional ingredients that provide functionality to the gummy.

5. Deposition of this mixture in trays with a starch base or on metal, plastic, fiberglass or silicone trays, on which the jelly bean molds have previously been placed through a machine called Mogul or equivalent machine. The molds are the shapes, that is, bears, fruits, pills, capsules, granules, etc... These molds are filled with the final mass.

6. Drying of the filled molds in rooms where humidity and temperature are controlled until the jelly can be demolded.

7. Unmold the jelly, ensuring that the maximum temperature of 90°C is not exceeded.

8. Packaging of the jellies once unmolded either in bulk or daily, weekly, monthly, bimonthly or quarterly application forms.

Both the first phase of production, the so-called "Base dough" and the "final mix" must be carried out at a maximum temperature of 90°C and with a moisture content of no more than 25% and a pH between 1 and 7.5. , in order to achieve a homogeneous mixture, preserve the organoleptic characteristics of the proteins and avoid protein denaturation and the correct stability of the final gummy.

As previously explained, the object of the invention is that, in addition to the specific manufacturing process described, a gummy with functional ingredients comprises: - I.-Proteins: 75-91.69%

- 2.- Carbohydrates and/or sweeteners: 1-18.69%

- 3 .-Gelling agents: 1-10%

- 4.-Aromas: 0.01%-5%.

- 5.- Dyes: 0.01%-5%

- 6.- Functional ingredients (Food and Pharmaceutical): 0.1-25%.

- 7.- Water: 5-25%

- 8.-Acid: 0.1-5%.

Where, the total sum of the ingredients described must add up to 100% and no less than 75% must be proteins and it has pH correctors. Where the percentages are percentages by weight of the final composition.

Among the embodiments that can be achieved are: a high protein gummy with multivitamins, as a vitamin source dosage form, a high protein gummy with melatonin to help sleep or a high protein gummy with a pharmaceutical ingredient such as ibuprofen , paracetamol or antibiotic to carry out a treatment under the supervision of health professionals.

Having sufficiently described the nature of the present invention, as well as the manner of putting it into practice, it is stated that, within its essential nature, it may be put into practice in other embodiments that differ in detail from the one indicated by way of example. , and to which the protection that is sought will also reach, as long as it does not alter, change or modify its fundamental principle.

Claims (7)

1.- Gummy jelly with proteins and functional ingredients characterized in that the amount of protein is at least 75% by weight of the final composition and with a maximum amount of 18.69% of carbohydrates, where the functional ingredients are either food or pharmaceutical, where the composition of this gummy will be as described below: - 1.-Proteins: 75-91.69% - 2.- Carbohydrates and/or sweeteners: 1-18.69% - 3 .-Gelling agents: 1-10% - 4.-Aromas: 0.01%-5%. - 5.- Dyes: 0.01%-5% - 6.- Functional ingredients (Food and Pharmaceutical): 0.1-25%. - 7.- Water: 5-25% - 8.-Acid: 0.1-5%. Where the total sum of the ingredients described must add up to 100% and no less than 75% must be proteins, it also has pH correctors, where the % expressed is the weight of the final composition. 2. Process for manufacturing gummy with protein and functional ingredients according to claim 1, characterized in that it comprises the steps of: - Preparation of a base dough by mixing proteins and sugar and/or glucose syrup and/or vegetable, animal, synthetic or fermentation fibers and/or sweeteners, water and gelatin or pectin or agar-agar or starch or collagen or carrageenans or other gelling agents, where the amount of protein in the gummies is at least 75% by weight of the gummies and where carbohydrate sources such as sugar and/or glucose syrup and/or vegetable, animal, synthetic or fermented sweeteners and/or natural or synthetic sweeteners such as (Polyols maltitol, erythyritol, sorbitol, Isomalto Oligosaccharide, Allulose, Isomaltose, stevia, monk fruit, etc.), the maximum amount cannot exceed 18.69% - Preparation of a mixture with aromas, flavors and other excipients that interfere with the organolepsy of the gummy, as well as the pH, which is basic for the gummy to finally gel and remain consistent, where this mixture is called organoleptic mass. - Preparation of a mixture of one or several functional ingredients, either food or pharmaceutical, which is called a mass of functional ingredients and is made by homogenizing the ingredients that allows their incorporation into a final mixture, in a stable manner that guarantees the their degradation. - Mixing of all the previous masses, that is, the base mass, the organoleptic mass and the mass of functional ingredients are mixed in a single mass called the Final Mix. - Deposition of this mixture in trays with a starch base or on metal, plastic, fiberglass or silicone trays, on which the molds have previously been placed. - Drying of the filled molds in rooms where humidity and temperature are controlled until the jelly can be demolded. - Unmold the jelly, ensuring that the maximum temperature of 90°C is not exceeded. - Packaging of the jellies once unmolded either in bulk or daily, weekly, monthly, bimonthly or quarterly application forms. Where both the base dough and the final mix must be carried out at a maximum temperature of 90°C and with a moisture content of no more than 25% and a pH between 1 and 7.5. 3.- Manufacturing process according to claim 1 characterized in that the sources of carbohydrates are sugars, fibers such as polydextrose and other vegetable fibers such as Fructologosaccharides and mixtures or modifications thereof, while the protein sources are vegetables, and/or vegetable proteins (rice, lentils, peas, beans, chickpeas, sesame, among others) and of animal or synthetic origin (collagen, glycine, etc...) 4. - Manufacturing process according to claim 2 or 3, characterized in that the proteins must have a richness of more than 70%, a humidity of less than 10% and a maximum particle size of 30 ^m. 5. - Manufacturing process according to claim 2 or 3 or 4 characterized in that the proteins prior to forming the base mass have been subjected to a step of microencapsulations and / or emulsifiers of the proteins so that they do not provide allergens, where the protein is packed into a granule which improves solubility and rheology. 6. - Manufacturing process according to claim 2 or 3 or 4 or 5 characterized in that the base mixture is subjected to a continuous agitation process, for a period between 1 minute and 25 minutes depending on the revolutions (rpm) of the mixer , which in no case will exceed 74 rpm. 7. - Manufacturing process according to any of claims 2 to 6 characterized in that the organoleptic mass has white or creamy colors, a fat content of less than 10%, it is soluble or partially soluble in water as well as guaranteeing a density of the base mass between 0.5-1.9 g/ml that allows correct mixing with the masses prepared in the following stages and their subsequent injection.